. . "CZ - \u010Cesk\u00E1 republika" . "Pipek, Petr" . . "P(FT-TA3/059)" . "Maso" . "297788" . "C omponents form herbs and spices can be used as antioxidants in meat products and therefore can substitute chemical substances, which consumers usualy refuse. Rosemary extracts were added to dried/coocked sausages and affected both lipid and heam pigment oxidation, which could be seen on the colour stability of the sausage. Adequate amount of rosemary extracts positively influenced the colour stability, evaluated by video image analysis, of the sausages."@en . "Petrov\u00E1, Michaela" . . "1" . "3"^^ . "[C4DF7BD5EA9D]" . "2009" . "RIV/60461373:22330/10:00023771" . "Rohl\u00EDk, Bo-Anne" . . . "Vyu\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch antioxidant\u016F v technologii trvanliv\u00FDch sal\u00E1m\u016F"@cs . . . "Usage of natural antioxidants in dried/coocked sausages"@en . "Slo\u017Eky ko\u0159en\u00ED a bylin lze vyu\u017E\u00EDt jako antimikrobn\u00ED a antioxida\u010Dn\u00ED p\u0159\u00EDsady v masn\u00E9 v\u00FDrob\u011B, a mohou tak nahradit chemick\u00E9 l\u00E1tky, kter\u00E9 b\u00FDvaj\u00ED pr\u00E1vem i nepr\u00E1vem zavrhovan\u00E9. Tento sm\u011Br si v posledn\u00ED dob\u011B z\u00EDsk\u00E1v\u00E1 pozornost, je v\u0161ak t\u0159eba v\u0161echna okam\u017Eit\u00E1 doporu\u010Den\u00ED ov\u011B\u0159it v souvislostech.P\u0159\u00EDdavek antioxidant\u016F z\u00EDskan\u00FDch extrakc\u00ED z ko\u0159en\u00ED ovlivnil oxidaci tuk\u016F i hemov\u00FDch barviv a t\u00EDm se projevil na vy\u0161\u0161\u00ED stabilit\u011B barvy n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F. P\u0159i vhodn\u00E9m d\u00E1vkov\u00E1n\u00ED tak mohou slo\u017Eky rozmar\u00FDnu p\u0159isp\u011Bt ke stabilizaci trvanliv\u00FDch sal\u00E1m\u016F, prodlou\u017Een\u00ED doby jejich minim\u00E1ln\u00ED trvanlivosti a zv\u00FD\u0161en\u00ED kvality i po nakrojen\u00ED." . . "RIV/60461373:22330/10:00023771!RIV11-MPO-22330___" . . "Vyu\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch antioxidant\u016F v technologii trvanliv\u00FDch sal\u00E1m\u016F" . "rosemary; meat products; antioxidant; colour"@en . "5"^^ . "Slo\u017Eky ko\u0159en\u00ED a bylin lze vyu\u017E\u00EDt jako antimikrobn\u00ED a antioxida\u010Dn\u00ED p\u0159\u00EDsady v masn\u00E9 v\u00FDrob\u011B, a mohou tak nahradit chemick\u00E9 l\u00E1tky, kter\u00E9 b\u00FDvaj\u00ED pr\u00E1vem i nepr\u00E1vem zavrhovan\u00E9. Tento sm\u011Br si v posledn\u00ED dob\u011B z\u00EDsk\u00E1v\u00E1 pozornost, je v\u0161ak t\u0159eba v\u0161echna okam\u017Eit\u00E1 doporu\u010Den\u00ED ov\u011B\u0159it v souvislostech.P\u0159\u00EDdavek antioxidant\u016F z\u00EDskan\u00FDch extrakc\u00ED z ko\u0159en\u00ED ovlivnil oxidaci tuk\u016F i hemov\u00FDch barviv a t\u00EDm se projevil na vy\u0161\u0161\u00ED stabilit\u011B barvy n\u00E1kroje trvanliv\u00FDch sal\u00E1m\u016F. P\u0159i vhodn\u00E9m d\u00E1vkov\u00E1n\u00ED tak mohou slo\u017Eky rozmar\u00FDnu p\u0159isp\u011Bt ke stabilizaci trvanliv\u00FDch sal\u00E1m\u016F, prodlou\u017Een\u00ED doby jejich minim\u00E1ln\u00ED trvanlivosti a zv\u00FD\u0161en\u00ED kvality i po nakrojen\u00ED."@cs . "22330" . "Vyu\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch antioxidant\u016F v technologii trvanliv\u00FDch sal\u00E1m\u016F"@cs . . "Usage of natural antioxidants in dried/coocked sausages"@en . . . . "1210-4086" . "Vyu\u017Eit\u00ED p\u0159\u00EDrodn\u00EDch antioxidant\u016F v technologii trvanliv\u00FDch sal\u00E1m\u016F" . . . . . "3"^^ .